ECU’s Campus Dining launches sustainable 'TOGO' initiative
The "TOGO" logo represents a new sustainable dining initiative under way at ECU.
East Carolina University and Campus Dining have launched a new sustainable dining initiative that should reduce the amount of waste in landfills.
The TOGO program at Todd and West End Dining Halls replaces the disposable Styrofoam containers formally used for take-out meals with a new reusable container. The program will drastically reduce waste; more than 145,000 of the Styrofoam containers ended up in ECU’s trash last year. Organizers also hope the program will encourage responsible dining habits, build community in the dining halls and reduce overall costs.
Students who sign up for the program receive a reusable container they can use to take lunch or dinner out of the dining halls. When they return the used container at either dining hall, participants may receive either a clean, reusable container or a key tag they can present for a new container on their next visit.
Participants also receive a free 17 oz. aluminum TOGO beverage bottle for taking beverages from the dining halls. The bottles may also be refilled with a fountain beverage for $.99 at any Campus Dining location.
Styrofoam containers and paper cups will no longer be provided as take-out options.
For additional information about the TOGO program, contact Joyce Sealey at (252) 328-2822 or visit www.ecu.edu/dining (click on “Sustainable”) for instructions and a “How To” video.
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